Jordan almonds, 30, Distilled water, 1/2 pint, Sugar.
Blanch the almonds, and bruise them to a fine powder, by-pounding in a mortar, in which has been placed also the distilled water. Add also a lump of sugar, so that the oil will not separate from the mixture.
The almonds should be pounded as finely as possible, and it will take some time. When pounded to an impalpable powder, then strain through cheese-cloth.
To make the milk richer, increase the number of almonds used with the same quantity of water. The preparation is both soothing and bleaching.